Prep 20 mins
Cook 0 mins
I think I got this off the olive garden website. This stuff is tasty.
- 1 loaf Italian bread, sliced into 1/4 inch slices
- 1 cup sour cream
- 1 teaspoon thyme
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon cayenne pepper
- 3 cups mozzarella cheese or 3 cups smoked mozzarella cheese, shredded
- 3 cups smoked provolone cheese (one smoked, one not) or 3 cups provolone cheese, shredded (one smoked, one not)
- 3 tablespoons grated parmesan cheese
- 3 tablespoons grated pecorino romano cheese
- 8 teaspoons tomatoes, diced
- chopped fresh parsley
- Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
- Preheat oven to 450 degrees F.
- Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
- If serving family-style , spray an 8” x 10” casserole dish with pan spray, then use a spatula to transfer the mixture. For individual servings, spray eight individual heat-resistant serving bowls, such as soufflé cups, with pan spray and fill each with ½ cup of mixture. Place individual bowls on a baking sheet.
- Using a large spoon, spread cheese mixture to create an even surface.
- Place casserole dish or baking sheet with individual bowls on center rack in oven.
- After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes.
- Remove bread and fonduta from oven.
- Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls.
- Arrange bread slices around bowl(s) and serve immediately.
This was Fabulous! My family occasionally dines at Olive Garden, and when we do, we almost always have this appetizer.<br/>This is absolutely dead on, maybe even better.<br/>I used the smoked mozzarella, and aged asiago cheese instead of the provolone, and left out the pecorino romano.<br/>Absolutely delicious!
I used this recipe at a shower with an Italian theme. It was a serious hit. It looked pretty with the tomatoes on top. It was tasty fresh out of the oven as well as when it cooled.
This is an excellent recipe. I made it with Smoked Mozzarella and Fontina. Fontina is a delicate Italian cheese with a nutty, slightly smoky taste. My friend and I had eaten this at Olive Garden two days before. We both felt that my version was even better than what we had eaten there. I would suggest two things in the preparation. Remove the hard skin from the mozzarella and freeze the cheeses before you grated them to make it easier. Thanks for sharing this.